Description
Discover how to make the best gluten free cornbread dressing with our step-by-step recipe. This easy to bake dish delivers amazing flavor and a perfectly moist texture every time.
Ingredients
- 1 (8×8-inch pan) gluten-free cornbread, day-old or dried, torn into 1-inch pieces
- 1/2 cup unsalted butter (or dairy-free butter/olive oil)
- 1 large yellow onion, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 2 large eggs, lightly beaten
- 1/2 cup heavy cream (or unsweetened plant-based milk/cream)
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 1 tsp poultry seasoning
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Optional Add-ins: 1 cup cooked crumbled sausage, 1 cup sautéed sliced mushrooms, 1/2 cup toasted pecans
Instructions
- Preheat oven to 375°F (190°C). If using fresh cornbread, toast pieces on a baking sheet for 15-20 minutes until dried out. Transfer to a large bowl.
- Melt butter in a large skillet over medium heat. Add onion and celery; sauté for 8-10 minutes until softened. Add garlic and cook for 1 minute. Stir in optional add-ins if using.
- Add sautéed aromatics to the cornbread. In a separate bowl, whisk together broth, eggs, cream, sage, thyme, parsley, poultry seasoning, salt, and pepper.
- Pour liquid mixture over cornbread and aromatics. Gently fold until combined and moistened.
- Transfer to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 20-30 minutes, or until golden brown and heated through. Let rest 10-15 minutes before serving.
- Prep Time: 25 mins
- Cook Time: 50 mins